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Balsamic Herb Sheet Pan Roasted Vegetables

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Course Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Paleo Friendly, Side Dish, Vegan, Vegetarian
Keyword easy roasted vegetables, roasted vegetables, sheet pan roasted vegetables, sheet pan roasted veggies, sheet pan veggies recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 133 kcal
Author Monique of AmbitiousKitchen.com


  • 3 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
  • 1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
  • Freshly ground salt and pepper
  • 3 cups cubed butternut squash
  • 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
  • 4-5 medium carrots, halved and cut into 2 inch chunks
  • ½ large red onion, cut into large wedges or chunks


  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.

  2. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.

  3. Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.

  4. Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

Recipe Notes

Feel free to use sweet potatoes or cubed pumpkin instead of butternut squash.

Nutrition Facts
Balsamic Herb Sheet Pan Roasted Vegetables
Amount Per Serving (1 serving (based on 6))
Calories 133 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 0.9g6%
Carbohydrates 17.4g6%
Fiber 4.4g18%
Sugar 4.3g5%
Protein 2.6g5%
* Percent Daily Values are based on a 2000 calorie diet.